Time change

Black Chickpea and Carrot Salad 3

Time baffles me. My father, an engineer, always said you need three things to conquer a new math concept: milk, cookies, and two hours. The first time he told me that, when I had to really study for a math test once, two hours seemed like an ocean of time. I’m pretty sure I cried before the clock started ticking, scared that my little boat of concentration wouldn’t make it to the other shore. But I’ve just spent two hours – that same increment – trying to sweep the debris off my browser and get to the screen now in front of me, and it hardly seems like I’ve had time to breathe, much less take a drink of milk.

Almost two weeks ago, I had lunch at Picnic, a little “food and wine boutique” near me in Seattle that sells mean European-style sandwiches, great soups, and a variety of creative little deli salads. I was with my oldest Seattle friend (someone I went to college with) and my newest Seattle friend, a woman I’ve only recently started getting to know. In round numbers, I’ve known one for ten years and one for ten weeks. Yet somehow, cuddled around the end of the table together, the difference, and the fact that they were meeting for the first time, didn’t seem to matter. We bantered and relaxed like we’d been having lunch together, the three of us, for years.

We all ordered soup, but before it came, one of Picnic’s owners, Jenny, came out with a little tasting plate of the curried chickpea salad we’d all been eying. “New Dehli salad,” said the sign, which made me laugh right out loud. It was spot-on – you certainly wouldn’t find a bright yellow legume mixture studded with golden raisins in the old-fashioned deli of my grandmother’s childhood.

It was the kind of salad that sits in the middle of the table and beckons, its little carrot arms waving wildly. Me, they say. Pick me. Every time my fork wandered toward the plate, I had a little moment of decision anxiety, a tiny panic over which scoop looked tastiest. (The truth: they were all pretty much equally delicious.) I’ve been meaning to tell you about it this whole time, but it’s taken until today – with a green tea latte, a muffin, and two hours – to get it all down.

My own version came together with a bit of serendipity, as we were pulling out of the driveway on our way to Portland, Oregon last week. Jill had sent me a bag of sexy black chickpeas from Montana. They’d been flirting with me the entire month of February, all pearly and exotic-looking, from behind the pantry door. I also had two pounds of gorgeous carrots from my garden – carrots I’d planted last June, forgotten about in September, remembered in November when they were hibernating under two inches of mulch, fretted over in January, and pulled just that morning – waiting patiently for the just the right use. (Carrots are pretty much the perfect vegetable for my current lifestyle: Can’t harvest today? Wait six months. They won’t mind.)

Quite literally, my husband was buckling our son into the carseat while I sautéed shallots with ginger, and yellowed them with curry. I stirred the mixture into the cooked chickpeas, along with toasted pine nuts for a bit of texture (because I didn’t think I had time to soften the raisins in hot water), fresh chives, lemon juice, and those carrots, all grated up.

“We’re ready,” said my husband. “We need to go.”

“Wait. Just a sec. I have to take a photo.”

He stood in the entryway watching me shovel the salad in, not 30 minutes after breakfast. Time stood completely still for three or four bites. I felt the chickpeas rolling over my tongue, and imagined their black skins cracking opening my mouth, revealing creamy insides really not much different from the interior of a regular chickpea. I felt the chives scrunch between my molars, felt the pine nuts collapse beside them. It was a snack for pressing pause.

“Are you going to take one?”

Right. The photograph.

“Yeah,” I muttered, foggy. “I’ll be right there.”

(And yes, of course regular canned or dried chickpeas work fine for this. I used the same amount you’d find in a can.)

Black Chickpea and Carrot Salad 2

Curried Carrot and Chickpea Salad (PDF)

Based on the “New Dehli” salad at a Seattle food and wine boutique called Picnic, this snacky salad combines chickpeas (regular, or black, if you can find them) and carrots with curry, ginger, chives, lemon, and toasted pine nuts. Either canned or dried chickpeas will work.

TIME: 15 minutes active time
MAKES: 4 servings

4 tablespoons extra virgin olive oil (divided)
1 large shallot, finely chopped
Salt and freshly ground pepper
1 tablespoon coarsely grated fresh ginger
1 teaspoon curry powder
2 cups cooked chickpeas (rinsed and drained, if canned)
1 tablespoon chopped fresh chives
1/2 cup toasted pine nuts
2 tablespoons freshly squeezed lemon juice
2 medium carrots, peeled and grated

Heat 1 tablespoon of the olive oil in a large skillet on medium heat. Add the shallot, season with salt and pepper, and cook and stir until very soft, about 6 to 8 minutes. Add the ginger and curry powder, then the remaining 3 tablespoons olive oil and let bubble for another minute or two. Remove the pan from the heat and set aside to cool.

Combine the chickpeas, chives, pine nuts, lemon juice, and carrots in a mixing bowl. Pour the curry mixture over the top, stir to blend, season to taste, and serve at room temperature.

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10 Comments

Filed under garden, gluten-free, Lunch, salad, side dish, snack, vegetables, vegetarian

10 responses to “Time change

  1. Sarah

    Glad to know that the carrots didn’t, in fact, mind waiting under mulch for months. Perfect vegetable indeed!

    This recipe looks delicously tasty. My mouth is watering just thinking about when I’ll make this soon. Thanks Jess!

  2. Deb

    Absolutely beautiful photos! Your food is as wonderful to contemplate as it is to enjoy. Thanks for sharing.

  3. i was laughing reading this bc of my own failed attempts at gardening and the carrots that may STILL be languishing in the backyard. maybe i should check. anyway, this salad sounds wonderful, a fresh version of my standard boring chickpea salad. so happy to have found your site!

  4. Um, first of all, hilarious as usual. Second, I hate math too, it made me cry and I still can’t be the one to count points during scrabble games. Three, I cannot wait to make this.

  5. Jess, I love reading your words!

    Now that the snow’s melted, I can see my scruffy garden. It kind of looks the way I feel at this time of year, as in, help! let me out of here!

    I’m with you on the planting part. That’s usually as far as I get. It’s all over by the time weeding and harvesting need to be done. But your carrots and chick peas combo sounds like it was worth leaving them in the ground until now.

  6. Richard Thompson

    Yum! Thanks for a very delicious idea! I didn’t have black chickpeas or chives, but green onions and regular canned chickpeas worked out fine. What a really great (and simple) idea…

  7. Tara Donlick

    Did you intentionally omit the golden raisins?

  8. Tara – Yes, I did. (Didn’t have time to soak them!) But 1/2 cup of them, soaked for about 20 min in hot water and drained, would be a great addition.

  9. sari

    can i do this without chickpeas (potatoes?) for passover?

  10. Sari – I’m sure you *could*, but I’d say just wait til Passover’s over!

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